Charcoal-Roasted Eggplant
Updated March 13, 2023
- Total Time
- About 1 hour, plus 30 minutes' draining
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Ingredients
1 tablespoon kosher salt, plus more to taste
8 large eggplants, sliced in half lengthwise
48 stems of lemon balm, enough to make 3 cups of julienned leaves
½ cup extra-virgin olive oil
24 anchovy fillets, finely chopped
½ cup capers, or more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
44 grams carbs; 10 milligrams cholesterol; 332 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 22 grams fiber; 1367 milligrams sodium; 11 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Salt the open face of each eggplant half, set them on end and allow to drain at least a half-hour. Meanwhile, make a fire in a grill. Chiffonade the lemon balm leaves by stacking them, rolling them up and slicing the roll crosswise as thinly as possible. Separate.
- Step 2
Rub the salt off the eggplants and cut slits lengthwise ½-inch apart on the opened halves. Do not cut through. Repeat crosswise to create a grid of ½-inch squares.
- Step 3
Press about 2 tablespoons of the lemon balm into the slits of each eggplant half and drizzle 1 or 2 tablespoons of olive oil on top. Roast until the cubes are juicy and yield under light pressure, about 30 minutes.
- Step 4
Meanwhile, julienne the remaining cup of lemon balm and place in a bowl big enough to contain all the eggplants. When the eggplants are done, scoop the cubed flesh from their skins. Separate the cubes, if desired. Add the anchovies, capers, salt and pepper. Toss, chill and serve.
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